Best Chili's Loaded Baked Potato Soup Recipe
Easy one pot Chili's Baked Potato Soup - best copycat recipe! Thick, creamy and cheese - packed with bites of potato and crispy bacon. Serve it up with a dollop of sour cream, shredded cheese and more bacon.
Servings: 4
Calories:
Equipment
- large soup pot
- immersion blender or regular blender
Ingredients
- 6 strips thick cut bacon cut in 1" pieces
- 2 stalks celery diced
- 3 tablespoons bacon drippings OR add butter to reach 3 tablespoons fat
- 1 small onion diced
- 1 teaspoon garlic powder
- 1/4 cup all purpose flour
- 2 pounds Yukon gold potatoes see RECIPE NOTES below
- 3 cups chicken stock
- 3/4 cup heavy cream
- 8 ouces sharp cheddar cheese freshly shredded divided
- salt and black pepper to taste
- 1 teaspoon each paprika and dried thyme
- 2 tablespoons fresh parsley
Instructions
- Dice bacon into about 1″ pieces than add to a large Dutch oven or soup pot. Cook over medium heat 6-8 minutes or until bacon is crisp then remove from thee pot and set aside.
- Leave drippings in the soup pot. You’ll need about 3 tablespoons of bacon drippings or butter. If you don’t have enough bacon drippings, add a tablespoon or two of butter so that you reach 3 tablespoons.
- Drop in onions and celery, season lightly with salt, black pepper and 1 teaspoon of garlic powder. Give it a stir then cover and cook over medium heat 4-5 minutes or until vegetables are tender.
- Sprinkle flour over the top of the vegetables. Cook 1 minute over medium heat then pour in chicken stock stirring or whisking constantly so lumps don’t form.Add diced potatoes, 1 teaspoon each paprika and thyme, then stir to combine.
- Increase heat to bring the soup to a boil, then reduce heat to low. Simmer 15-18 minutes or until potatoes are tender (cook time will vary with size of potatoes).
- Stir in heavy cream and half of the shredded cheese. Taste and adjust for salt and pepper.
- Using an immersion blender, pulse to your desired consistency. If you don’t have an immersion blender, transfer about half of the soup to a regular blender. Carefully (it’s HOT!), pulse to a creamy consistency. Pour back into the soup pot. Stir to combine well.
- Return bacon to the soup, reserving a little to add to the top of each bowl. Taste and adjust for salt and pepper. If you like the soup thinner, splash in a small amount of stock. Stir in parsley.To serve, ladle hot soup into bowls, top with crispy bacon, (remaining) cheddar cheese and green onions or chives.
Notes
- Russet potatoes, red skin or a combination work well too.
- Peel the potatoes or leave skins on for a more rustic texture.
- Use stock, broth or even bone broth for added protein.
- As always, I recommend buying a block of cheese and grating it yourself. Freshly grated melts better for a creamier texture. Pre-packaged shredded cheese contains additives that keep it from clumping and doesn't let it melt as well.